Sprinkle cake mix evenly over the pumpkin mixture and then top with the pecans. November finds us at Carolina HeartStrings putting a twist on old favorite Thanksgiving dishes and nothing says “old favorite” like pumpkin pie

A moist PumpkinCake topped with cream cheese frosting. I had a group of my mother’s golfing friends around for a midweek Thanksgiving feast taste testing session and also made this cake again for my friends

Then fold in flour mixture and add the pumpkin. 5 l or a bundt cake pan of 20cm in diameter). 70 g sugar (if you like cake quite sweet, use up to 120 g). 400 g pumpkin, coarsely grated (I use hokkaido squash as it has an edible peel)

Add in mashed pumpkin and stir to combine. Cool the cake on a wire rack. 70g mashed pumpkin. Bake for about 50 minutes or until cake is done. Immediately after removing the cake from the oven, drop the pan from a height of about 20 cm (this is to prevent the cake from shrinking). Leave the cake to cool in the pan for 10 minutes, then remove from the pan. 70g mashed pumpkin